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3 Put the vegetable oil into a hot wok then add the prawn heads and shells, toss until they turn red. Add 1 cup of water, bring to a boil then cover and simmer for 5 minutes. Strain the stock and return to the wok.

4 Drop the shelled prawns into the simmering stock and leave until they just begin to change colour. Strain again and reserve the stock.

5 Heat the second measure of vegetable oil with the peanut oil in the wok. Fry the beansprouts, shallots, garlic, lemongrass and celery until soft and golden.

6 Add the remaining stock, noodles and prawns. Stir fry for two minutes then serve with plenty of garlic chives and chillies - offering lemon wedges on the side.